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Bakery products [[electronic resource] ] : science and technology / / editor, Y.H. Hui ; associate editors, Harold Corke ... [et al.]
| Bakery products [[electronic resource] ] : science and technology / / editor, Y.H. Hui ; associate editors, Harold Corke ... [et al.] |
| Autore | Payne Warren |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (589 p.) |
| Disciplina |
664.752
664/.752 |
| Altri autori (Persone) |
HuiY. H (Yiu H.)
CorkeHarold |
| Collana |
Industry & trade summary
USITC publication |
| Soggetto topico |
Baking
Baked products |
| Soggetto genere / forma | Statistics. |
| ISBN |
1-281-31775-6
9786611317751 0-470-27755-6 0-470-27632-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910144579603321 |
Payne Warren
|
||
| Ames, Iowa, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bakery products [[electronic resource] ] : science and technology / / editor, Y.H. Hui ; associate editors, Harold Corke ... [et al.]
| Bakery products [[electronic resource] ] : science and technology / / editor, Y.H. Hui ; associate editors, Harold Corke ... [et al.] |
| Autore | Payne Warren |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (589 p.) |
| Disciplina |
664.752
664/.752 |
| Altri autori (Persone) |
HuiY. H (Yiu H.)
CorkeHarold |
| Collana |
Industry & trade summary
USITC publication |
| Soggetto topico |
Baking
Baked products |
| Soggetto genere / forma | Statistics. |
| ISBN |
1-281-31775-6
9786611317751 0-470-27755-6 0-470-27632-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996200153603316 |
|
Payne Warren
|
||
| Ames, Iowa, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Bakery products science and technology / / editor, Weibiao Zhou ; cover design by Andy Meaden
| Bakery products science and technology / / editor, Weibiao Zhou ; cover design by Andy Meaden |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, England ; ; Oxford, England ; ; Hoboken, New Jersey : , : WILEY Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (783 p.) |
| Disciplina |
664
664.752 664/.752 |
| Soggetto topico |
Baking
Baked products |
| ISBN |
1-118-79207-6
1-118-79193-2 1-118-79200-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Bakery Products Science and Technology; Copyright; Contents; Preface to the Second Edition; Contributors; Part 1: Introduction; 1 Introduction to Baking and Bakery Products; Introduction; Flours; Baking ingredients; Baking science and technology; Bread; Traditional and specialty products; Examples of world bakery products; References; Paer 2: Flours; 2 Wheat Milling and Flour Quality Evaluation; Overview; Wheat, a raw material of choice for bread and bakery products; The dry milling of wheat; Flour characteristics; Optimization and innovation in wheat milling
Exploitation of milling by-productsAssessing dough rheology for predicting baking performance; Future trends; References; 3 Wheat Flour: Chemistry and Biochemistry; Foreword; Wheat proteins; Adverse reactions to wheat proteins; Polysaccharides; Interactions within components; References; 4 Rye; Introduction; Production and consumption; The rye grain; Arabinoxylans; Bioactive compounds; Nutrition and health-effects; Consumption as food; Flavor of rye grain; Summary; References; 5 Rice; Introduction; Production and consumption of rice; Rice flour production Composition of rice grain and its milling fractionsRice flours types and their functional properties; Rice flour-based bread; Rice flour in cake making; Use of rice flour in cookies production; Other bakery rice-based products; Acknowledgments; References; 6 Barley, Maize, Sorghum, Millet, and Other Cereal Grains; Introduction; Ethnic goods from coarse grains across the continents; Coarse cereal commodities: production, consumption, share of calories and categories of use; Barley; Oat; Sorghum; Bakery products from coarse grains: challenges and opportunities of composite breads; Maize breads Barley breadsOat breads; Sorghum breads; Millet breads; Conclusions and future prospects; References; Part 3: Baking Ingredients; 7 Water *; Introduction; Water; The polar water molecules; Gaseous H 2 O-water vapor; Solid and liquid H 2 O; Aqueous solutions; Hydrophilic and hydrophobic effects in baking; Gelatinization of starch; Water and proteins; Microwave baking; Water activity; References; 8 Yeast; Introduction; Baker's yeast production; Technological needs; Yeast selection and strain development; References; 9 Other Leavening Agents; Introduction; Chemical leavening Aspects in formulating chemical leavenersLeavening agents; Acidulants and acids; Role of leavening agents; References; 10 Ascorbic Acid and Redox Agents in Bakery Systems; Introduction; Basics of dough development; Redox requirements in different bread making processes; Ascorbic acid; Oxygen; Azodicarbonamide; Potassium bromate; l -Cysteine hydrochloride; Sodium metabisulfite; Sulfhydral oxidase; Glucose oxidase; Transglutaminase ( TG); Future outlook; References; 11 Sugar and Sweeteners; Overview; Sugar; The perfect substitute; Alternative sweeteners; References 12 Lipids : Properties and Functionality |
| Record Nr. | UNINA-9910141661403321 |
| Chichester, England ; ; Oxford, England ; ; Hoboken, New Jersey : , : WILEY Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Baking for the specific carbohydrate dietTM : 100 grain-free, sugar-free, gluten-free recipes / / Kathryn Anible
| Baking for the specific carbohydrate dietTM : 100 grain-free, sugar-free, gluten-free recipes / / Kathryn Anible |
| Autore | Anible Kathryn |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Berkeley, California : , : Ulysses Press, , 2016 |
| Descrizione fisica | 1 online resource (129 p.) |
| Disciplina | 613.283 |
| Soggetto topico |
Baking
Low-carbohydrate diet |
| ISBN | 1-61243-511-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910159017203321 |
|
Anible Kathryn
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| Berkeley, California : , : Ulysses Press, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Baking problems solved / / Stanley P. Cauvain
| Baking problems solved / / Stanley P. Cauvain |
| Autore | Cauvain Stanley P. |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Duxford, [England] ; ; Cambridge, [Massachusetts] ; ; Kidlington, [England] : , : Woodhead Publishing, , 2017 |
| Descrizione fisica | 1 online resource (573 pages) : illustrations |
| Disciplina | 641.815 |
| Collana | Woodhead Publishing Series in Food Science, Technology, and Nutrition |
| Soggetto topico |
Baking
Baked products industry Baked products |
| ISBN |
0-08-100768-X
0-08-100765-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583484503321 |
|
Cauvain Stanley P.
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||
| Duxford, [England] ; ; Cambridge, [Massachusetts] ; ; Kidlington, [England] : , : Woodhead Publishing, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Baking technology and nutrition : towards a healthier world / / Stanley P. Cauvain, Rosie H. Clark
| Baking technology and nutrition : towards a healthier world / / Stanley P. Cauvain, Rosie H. Clark |
| Autore | Cauvain Stanley P. |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , 2019 |
| Descrizione fisica | 1 online resource (232 pages) |
| Disciplina | 664/.752 |
| Soggetto topico |
Baked products
Baking Nutrition |
| ISBN |
1-119-38716-7
1-5231-3738-X 1-119-38717-5 1-119-38712-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | An introduction to the history of the manufacture of bakery products and relevant studies in human nutrition -- Summary of the manufacture of bakery products and their key characteristics -- Delivering health benefits via bakery products -- Drivers for improved health and nutrition via bakery products -- Barriers to the acceptance of bakery products with improved nutrition -- The opportunities for developing improved nutrition via bakery products -- Approaches to development of nutritionally enhanced bakery products -- Communicating relevant messages. |
| Record Nr. | UNINA-9910555283403321 |
|
Cauvain Stanley P.
|
||
| Hoboken, New Jersey : , : Wiley, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Baking technology and nutrition : towards a healthier world / / Stanley P. Cauvain, Rosie H. Clark
| Baking technology and nutrition : towards a healthier world / / Stanley P. Cauvain, Rosie H. Clark |
| Autore | Cauvain Stanley P. |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , 2019 |
| Descrizione fisica | 1 online resource (232 pages) |
| Disciplina | 664/.752 |
| Soggetto topico |
Baked products
Baking Nutrition |
| ISBN |
1-119-38716-7
1-5231-3738-X 1-119-38717-5 1-119-38712-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | An introduction to the history of the manufacture of bakery products and relevant studies in human nutrition -- Summary of the manufacture of bakery products and their key characteristics -- Delivering health benefits via bakery products -- Drivers for improved health and nutrition via bakery products -- Barriers to the acceptance of bakery products with improved nutrition -- The opportunities for developing improved nutrition via bakery products -- Approaches to development of nutritionally enhanced bakery products -- Communicating relevant messages. |
| Record Nr. | UNINA-9910828794903321 |
|
Cauvain Stanley P.
|
||
| Hoboken, New Jersey : , : Wiley, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Baking with Chef Zan : a collection of cakes, cookies & tarts
| Baking with Chef Zan : a collection of cakes, cookies & tarts |
| Autore | Zan (Chef) |
| Pubbl/distr/stampa | Singapore : , : MarshallCavendishCuisine, , 2017 |
| Descrizione fisica | 1 online resource (117 pages) : illustrations (some color), photographs |
| Disciplina | 641 |
| Soggetto topico | Baking |
| ISBN | 981-4771-57-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910157600503321 |
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Zan (Chef)
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| Singapore : , : MarshallCavendishCuisine, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Breadmaking [[electronic resource] ] : improving quality / / edited by Stanley P. Cauvain
| Breadmaking [[electronic resource] ] : improving quality / / edited by Stanley P. Cauvain |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Philadelphia, Pa, : Woodhead Pub., 2012 |
| Descrizione fisica | xxviii, 802 p. : ill |
| Altri autori (Persone) | CauvainStanley P |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Bread
Baking Bread industry |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-85709-569-2
0-85709-060-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products. |
| Record Nr. | UNINA-9910467600803321 |
| Philadelphia, Pa, : Woodhead Pub., 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Breadmaking [[electronic resource] ] : improving quality / / edited by Stanley P. Cauvain
| Breadmaking [[electronic resource] ] : improving quality / / edited by Stanley P. Cauvain |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Philadelphia, Pa, : Woodhead Pub., 2012 |
| Descrizione fisica | xxviii, 802 p. : ill |
| Altri autori (Persone) | CauvainStanley P |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Bread
Baking Bread industry |
| ISBN |
0-85709-569-2
0-85709-060-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products. |
| Record Nr. | UNINA-9910794782103321 |
| Philadelphia, Pa, : Woodhead Pub., 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Baking
(27)
- Baked products (6)
- Bread (6)
- Bread industry (3)
- Cooking, Scandinavian (3)